Packed with plant protein and anti-inflammatory spices, this substantial spicy soup will keep you fuller for longer - perfect for curbing cravings and giving your body a nutrient boost. Kale for Vitamin A and C, chilli, garlic and ginger for anti-inflammation and Berbere, a traditional Ethiopian spice blend - aromatic and comforting. Add a dollop of greek yoghurt (or coconut yoghurt to keep it vegan) and a squeeze of lemon to serve. Divide into individual portions and you're set for lunches at home and work in minutes.

4 portions

Ingredients:

• 1 tbsp rapeseed or olive oil

• 1 medium onion, diced

• 1 clove of garlic, finely diced

• 10g fresh ginger, diced

• 1 red chilli, diced

• 1 tbsp of Berbere Spice Blend

• 250g red lentils

• 1 large can of tomatoes (400 g)

• 100g potatoes, diced

• 2 tsp Vegetable bouillon or stock

• 1 tsp sea salt (5 g)

• 60g kale, stalk removed and roughly chopped

• 80g of Greek plain non-fat yogurt

• Juice from 1 lemon

Method:

1. Heat the oil in a large saucepan and fry the oil gently for 10 minutes.

2. Add the finely chopped ginger, garlic and chilli and after a minute add the Berbere spice blend.

3. Add the lentils, tinned tomatoes, diced potato and 1litre of vegetable stock.

4. Bring to the boil and simmer for 30 minutes until the lentils and potato are cooked. Stir from time to time to avoid sticking on the base of the pan.

5. Season to taste. Spoon into bowls and add yoghurt and a squeeze of lemon.

Nutritional Information: